COCONUT SHRIMP WITH MAUI MUSTARD SAUCE

18 unpeeled, large fresh shrimp
1 cup coconut milk
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 cup all-purpose flour
3/4 cup beer
1 (7-ounce) package sweetened flaked coconut
1/2 cup fine, dry breadcrumbs (commercial)
peanut oil
salt
Maui Mustard Sauce (recipe follows)

Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down the back of each from the large end to the tail, cutting to, but not through, inside curve of shrimp. Remove sand vein if present.

Stir together coconut milk, cilantro and lime juice in a large bowl. Add shrimp, tossing gently to coat. Cover and chill 30 minutes.

Drain shrimp from mixture but do not pat dry.

Whisk together flour and beer in a small bowl. Combine coconut and breadcrumbs in a shallow dish.

Dip shrimp into beer batter; dredge in coconut mixture, pressing onto shrimp. Place shrimp on a baking sheet; freeze 20 minutes.

Pour oil to depth of 2 inches into a Dutch oven and heat to 350 degrees F.

Cook shrimp, in batches, 2 to 3 minutes or until golden. Drain on paper towels and sprinkle lightly with salt.

Serve immediately with Maui Mustard Sauce.

Makes 10 to 12 appetizer servings.

MAUI MUSTARD SAUCE

1/3 cup pineapple preserves
1/3 cup apricot preserves
1/4 cup stone-ground mustard

Stir together all ingredients in a small bowl. Cover and chill. Makes about 1 cup.

Source: Coastal Living Magazine, July-August 2004